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Fluffy Blueberry Cream Pie with Toasted Coconut

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A lite Summer dessert ready for any picnic. Made with Musselman’s Blueberry Pie Fillling.

  • Cakes & Pies
  • Prep Time Icon
    Prep Time
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    Chill/Freeze Time
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    Total Time
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    Servings
    8
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • 1 8-ounce package cream cheese, softened
  • ⅓ cup sugar
  • 1 Tablespoon milk
  • 2 cups frozen whipped topping, thawed
  • 1 21-ounce can MUSSELMAN’S® Blueberry Pie Filling
  • ½ cup toasted coconut flakes, divided
  • 1 9-inch graham cracker crust

Directions

  1. Step 1
    Beat together cream cheese, sugar and milk until creamy in a large bowl, about 1 to 2 minutes.

  2. Step 2
    Add whipped topping, blueberry pie filling, and the toasted coconut (reserving 2 Tablespoons). Carefully fold together until no streaks remain.

  3. Step 3
    Spoon filling mixture into graham cracker crust. Sprinkle top with 2 Tablespoons of toasted coconut flakes.

  4. Step 4
    Cover and chill for 2 hours, or until firm.

To make this, you’ll need:

Musselman’s Blueberry Pie Filling, 21 oz.

Musselman's Blueberry Pie Filling, 21 oz.

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